Lemon Coconut CakeBy Marjorie Perotti-BrewsterA delicate lemon essence infused into the cake layers, tart lemon custard, creamy, buttery frosting and sweetened coconut shreds combine to make this cake a winner for any event. One of the nice things about this cake, is that it can be made in stages. The buttercream and lemon filling can be made a day or two ahead of time and kept in the refrigerator, and the layer cake can be made well ahead and frozen. You simply just assemble it when needed. Light & Airy Chocolate CakeBy Marjorie Perotti-BrewsterThis light and airy chocolate cake is perfect with a chocolate buttercream frosting, a coffee buttercream frosting, or sweetened whipped cream. It has a rich cocoa flavor, with an underlying hint of espresso. It's also fun to put a thin spread of seedless raspberry preserve between the layers, particularly if you are choosing the chocolate buttercream. The lightness comes from incorporating air in both the initial blending of sugar with butter, oil and egg yolks, and the secondary lightness from the egg white meringue. Remember, the lightness of the sugar/butter/egg mixture is made possible by all the ingredients being at room temperature, and beating the mixture for several minutes. Adding cold eggs or cold half & half will greatly diminish the rise and airiness of the layers.Simnel Cake – British Easter CakeBy Marjorie Perotti-BrewsterThe origins of the Simnal cake can be traced back to Mediaeval times, but it wasn't until the late 19th century that this British cake looks similar to the recipe given here. It was made to celebrate Mothering Sunday, which is the fourth Sunday of Lent. Mothering Sunday has nothing to do with our American "Mother's Day", but it is the day that you return to your original diocese to worship. You will notice that there are 11 small ball shaped pieces of Marzipan around the rim of the cake. These represent the 11 Apostles, leaving out Judas, as he had betrayed Christ. The cake is much like a fruit cake, with the addition of Marzipan and the apricot glaze. Spicy Layer Cake with Caramel FrostingBy Marjorie Perotti-BrewsterSpice cake has always been a favorite, and this one from my Father's collection is particularly good. It's just spicy enough, with a hint of molasses in each bite. I like it paired with the caramel frosting and the candied walnuts on the top. It was originally made with a cooked Butterscotch frosting which was a long, involved process. I find this simple version every bit as good, and so much easier to make. If you use the candied/caramelized walnuts, you might crush about 1/2 cup and sprinkle them over the frosting between to two layers. This adds an extra flavor and texture to each bite.Meringue Shells with Lemon CustardBy Marjorie Perotti-BrewsterWhen making the Meyer Lemon Tart, you will have four egg whites and some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells using the egg whites, fill with a spoonful of the leftover custard, and top with a few fresh berries. It’s a light, delightful treat. The custard will last several days in the refrigerator, and meringue shells will last several weeks when stored in an air tight container. There should be enough for four 4” meringue shells.
Meyer Lemon TartBy Marjorie Perotti-BrewsterThe lemon filling for this tart is so simple, yet so full of tart lemony taste. You may serve it just as is, or top with sweetened whipped cream, sprinkled with powdered sugar, or a small scoop of ice cream off to the side. The filling recipe makes just a bit more than needed to fill this 9" tart, so here is a suggestion for the left over filling. Use the 4 left over egg whites to make meringue shells, fill them with the lemon custard, and top with raspberries. Meringue shells are super easy, and they keep for weeks in an air tight container. If you don't want to tackle this right away, the filling will keep in the refrigerator for at least 3 days, and so will the egg whites. Banana Layer CakeBy Marjorie Perotti-BrewsterMoist and delicious, these delicate layers, with their hint of banana and cinnamon literally melt in your mouth. The frosting is rich, with a bit of tartness from the lemon. The cake and the frosting combine to form light and creamy, sweet and rich dessert. Coconut Cream TartBy Marjorie Perotti-BrewsterThis rich, creamy custard has been a part of my Father's baking repertoire since the 1930's. It is perfect for this delightful, creamy Coconut Tart, as well as a number of recipes you will be see on my website. The same custard is used in the Bavarian Cream Cake, but in that case, flavored with Rum. Making it using cornstarch, as opposed to other versions using flour, makes it lighter and gives it a very different and appealing "mouth feel". I believe you will find this to be one of your "go-to" recipes to create a wide range of sweet treats.Fig & Nut Loaf CakeBy Marjorie Perotti-BrewsterA combination of chewy figs, crunchy nuts, spicy cinnamon and zesty orange embedded in a rich moist loaf cake. This is just one of many in a series of loaf cakes from my Father's 1930's journal that reflect American and British influence in baking. It's easy to make, and perfect with breakfast coffee, afternoon tea, or serve thin slices along with sliced pears, triple crème cheese, and a glass of Port.Apple Salted Caramel TartBy Marjorie Perotti-BrewsterJust a slight twist on the classic apple tart. Apples with caramel, so perfect. Then add a sprinkle of Maldon salt to make it even better. You can use just about any crisp apple - Granny Smith, Honeycrisp, or Jonagold to name a few. Save some of the caramel sauce to pour over ice cream to serve along with the tart. During the summer you could make this using peaches or nectarines for a seasonal change. Lemony Persimmon BarsBy Marjorie Perotti-BrewsterThis is the time of year when persimmons are plentiful. There are two main types of persimmons, and it is the Hachiya (acorn shaped) that is used mainly in cooking. They need to ripen to the point that the flesh is very soft and pudding like, otherwise the taste is mouth puckering astringent. You can use it right away, but it also freezes extremely well.
These bars are moist and chewy, with the chopped apricots, the lemon juice and the lemon glaze adding a touch of tart to the sweet. Bavarian Cream CakeBy Marjorie Perotti-BrewsterA light sponge cake that is filled with creamy, rich, Rum flavored custard. A slightly non-traditional Bavarian Cream that is made "spreadable" by the addition of a bit of whipped cream. A favorite any time of the year.